This cranberry orange bread has a soft, moist crumb filled with tart cranberries and bright citrus flavour. A simple orange glaze adds sweetness and gives the loaf a festive bakery-style finish.
The recipe uses baking powder rather than yeast, so there is no kneading or proving. It works well for Christmas breakfast, holiday brunch, afternoon tea or homemade food gifts.
Use fresh or frozen cranberries and decorate the finished loaf with sugared cranberries, orange zest or chopped nuts.
Why You’ll Love This Christmas Loaf
- Bright cranberry and orange flavour.
- Soft, moist texture.
- No yeast required.
- Suitable for fresh or frozen cranberries.
- Easy to prepare ahead.
- Freezer-friendly.
- Attractive Christmas colours.
- Suitable for brunch or dessert.
- Easy to package as a gift.
- Finished with a simple orange glaze.
Ingredients You’ll Need
For the Cranberry Bread
- 2 cups all-purpose flour.
- ¾ cup granulated sugar.
- 2 teaspoons baking powder.
- ½ teaspoon salt.
- 2 large eggs, at room temperature.
- ½ cup plain Greek yoghurt or sour cream.
- ½ cup fresh orange juice.
- ⅓ cup unsalted butter, melted and cooled.
- 1 teaspoon pure vanilla extract.
- 2 tablespoons finely grated orange zest.
- 1½ cups fresh or frozen cranberries.
- 1 tablespoon all-purpose flour, for coating the cranberries.
- ½ cup chopped pecans or walnuts, optional.
For the Orange Glaze
- 1 cup icing sugar.
- 1½–2 tablespoons fresh orange juice.
- ½ teaspoon orange zest.
Ingredient Notes
Cranberries: Fresh and frozen cranberries both work. Keep frozen cranberries frozen until they are folded into the batter.
Orange: Use freshly squeezed orange juice and finely grated zest for the strongest natural flavour.
Greek yoghurt: Adds moisture and gives the loaf a tender crumb.
Butter: Melted butter adds richness without requiring an electric mixer.
Nuts: Pecans or walnuts provide additional texture but may be omitted.
How to Make Cranberry Orange Bread
Step 1: Prepare the Oven and Tin
Preheat the oven to 350°F.
Grease a 9 × 5-inch metal loaf tin and line it with parchment paper.
Step 2: Combine the Dry Ingredients
Whisk the flour, sugar, baking powder and salt in a large bowl.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the eggs, yoghurt, orange juice, melted butter, vanilla and orange zest.
Ensure the butter has cooled before adding it to the eggs.
Step 4: Make the Batter
Pour the wet ingredients into the dry mixture.
Fold gently until only a few streaks of flour remain.
Step 5: Prepare the Cranberries
Toss the cranberries with one tablespoon of flour.
Reserve a small handful for the surface.
Step 6: Add the Cranberries
Fold the remaining cranberries and optional nuts into the batter.
Mix only until evenly distributed.
Step 7: Fill the Loaf Tin
Transfer the batter to the prepared tin and spread it evenly.
Scatter the reserved cranberries over the surface.
Step 8: Bake the Bread
Bake for 55–65 minutes.
The loaf is ready when the top is golden and a skewer inserted near the centre emerges clean or with moist crumbs.
Cover the top loosely with aluminium foil if it browns too quickly.
Step 9: Cool Completely
Cool the bread inside the tin for 15–20 minutes.
Lift it onto a wire rack and allow it to cool completely.
Step 10: Add the Orange Glaze
Whisk the icing sugar, orange juice and zest until smooth.
Drizzle the glaze over the cooled loaf and allow it to set before slicing.
Tips for the Best Cranberry Bread
Measure the Flour Accurately
Too much flour will make the bread dry and heavy.
Do Not Thaw Frozen Cranberries
Thawed cranberries release excess liquid into the batter.
Avoid Overmixing
Fold only until the ingredients are combined.
Use a Metal Loaf Tin
Metal generally produces more predictable baking and browning than glass.
Test the Centre Carefully
Fruit juice on a skewer can resemble uncooked batter. Test another area when uncertain.
Cool Before Glazing
Glaze added to warm bread will become thin and soak into the surface.
Easy Recipe Variations
Cranberry Orange Nut Bread
Fold in ½ cup toasted pecans or walnuts.
White Chocolate Cranberry Bread
Add ½ cup white chocolate chips.
Cranberry Lemon Bread
Replace the orange juice and zest with fresh lemon.
Spiced Christmas Cranberry Bread
Add ½ teaspoon cinnamon and a small pinch of nutmeg.
Mini Cranberry Loaves
Divide the batter between small loaf tins and reduce the baking time.
Make-Ahead Instructions
Bake the loaf one day before serving.
Cool it completely and wrap it securely. Add the glaze on the day of serving for the freshest appearance.
How to Store Cranberry Orange Bread
Store the cooled loaf in an airtight container at room temperature for up to three days.
Refrigerate it for up to five days when necessary.
Can You Freeze Cranberry Bread?
Yes. Freeze the unglazed loaf or individual slices for up to three months.
Thaw overnight in the refrigerator and add fresh glaze after thawing.
Frequently Asked Questions
Can I use dried cranberries?
Yes, but the texture and sweetness will differ. Fresh or frozen berries provide a brighter flavour.
Can I use frozen cranberries?
Yes. Fold them into the batter directly from the freezer.
Why is my cranberry bread dry?
The loaf may contain too much flour or may have baked for too long.
Can I make muffins with this batter?
Yes, but the yield and baking time require adjustment and testing.
Can I omit the glaze?
Yes. Dust the cooled loaf with icing sugar or serve it plain.
Cranberry Orange Bread Recipe Card
Preparation time: 20 minutes
Cooking time: 55–65 minutes
Cooling time: Approximately 1 hour
Total time: Approximately 2 hours 20 minutes
Yield: 10–12 slices
Course: Breakfast or Dessert
Cuisine: American
Method: Baking
Ingredients
- 2 cups all-purpose flour.
- ¾ cup granulated sugar.
- 2 teaspoons baking powder.
- ½ teaspoon salt.
- 2 large eggs.
- ½ cup Greek yoghurt.
- ½ cup orange juice.
- ⅓ cup melted butter.
- 1 teaspoon vanilla.
- 2 tablespoons orange zest.
- 1½ cups cranberries.
- 1 tablespoon flour, for coating.
- 1 cup icing sugar.
- 1½–2 tablespoons orange juice, for glazing.
Instructions
- Preheat the oven to 350°F.
- Grease and line a 9 × 5-inch loaf tin.
- Whisk the flour, sugar, baking powder and salt.
- Whisk the eggs, yoghurt, orange juice, butter, vanilla and zest separately.
- Fold the wet mixture into the dry ingredients.
- Toss the cranberries with one tablespoon of flour.
- Reserve several cranberries for the surface.
- Fold the remaining berries into the batter.
- Transfer the batter to the tin.
- Add the reserved cranberries.
- Bake for 55–65 minutes.
- Cool completely.
- Mix the glaze and drizzle it over the loaf.
- Allow the glaze to set before slicing.
Recipe Notes
- Keep frozen cranberries frozen.
- Measure the flour carefully.
- Avoid overmixing.
- Cover the loaf if it browns too quickly.
- Test the complete recipe before confirming the final cooking time.